我国水产品加工企业HACCP体系有效实施途径的探讨

本文在就水产品加工企业HACCP体系的实施情况进行调查分析的基础上，认为HACCP体系中重要环节和大量工作是SSOP计划的执行，而促进HACCP体系有效实施的重要途径应是引入组织行为学的科学方法，尽快提高企业的管理水平和员工的职业素质。     

浙江省中小企业实施HACCP体系现状及成本收益分析——基于浙江省中小食品企业的调查

本文通过对浙江省中小食品企业的问卷调查,分析了中小食品企业实施HACCP体系的现状,并重点从企业角度,研究了实施HACCP体系的成本收益。据此,本文提出基础条件弱、企业认知度低及成本收益不匹配是浙江省中小食品企业实施HACCP体系的主要瓶颈,并提出了相应的对策建议。     

Cutting Costs on Hazard Analysis Critical Control Points Systems in Food Catering

Abstract

Quality assurance is particularly important for catering companies where the food is minimally processed and there is less automation than in other types of food processing plants. However, the implementation of a Hazard Analysis Critical Control Points (HACCP) system that detects hazards in order to prevent food contamination and ensure product consistency is often very costly. This study suggests and demonstrates a practical tool that can be used by catering business managers to save some of these costs, allowing the company to remain competitive. The study evaluates whether the frequency of sampling and, consequently, the cost associated with these tests can be significantly reduced, while maintaining a similar level of confidence in the results. The tool was implemented and tested by an airline catering company. The results indicate that the company can reduce the sampling frequency by up to 50% of the existing sampling schedule.     

我国食品安全保障中预警体系的构建与完善

加强食品质量监督和管理力度,防止发生大规模人类流行疾病是目前食品安全议题研究的难点.因此,在食品安全保障体系构建中,科学有效地排查危险因素,杜绝污染源流入食品生产、制造和消费的诸多环节才是应有之举.具体而言,以人为本是食品质量管理原则和标准确定的核心,良好农业规范是预警体系的第一步,良好制造规范则作为第二步,在时机成熟时可直接适用高级预防措施,即危害分析关键点,从而切实做到“防大于治”,将关系人民生命健康、社会稳定的食品安全放到所有工作的重中之重.     

出口鳗鱼安全生产加工技术

文章通过对鳗鱼产品的安全风险进行综合评估,建立并实施鳗鱼生产加工过程的安全检查监控体系、HACCP计划、生产批次管理和产品追溯体系,严格把好原料活鳗验收关,做好生产过程的蒸煮控制、产品金属探测、产品标识和生产批次管理,层层严格把关、科学监控,确保鳗鱼产品质量安全。     

热干面芝麻酱生产中HACCP体系的应用

本文针对目前芝麻酱产品出现的卫生和质量问题,应用HACCP原理分析了热干面芝麻酱生产环节中可能引入的微生物污染、化学物质污染和物理性污染等潜在危害,进而确定了＂原料验收＂、＂烘炒＂和＂磨浆＂这三步工艺为关键控制点,并提出了控制和纠错措施,有助于芝麻酱及同类型企业的食品质量安全管理。     

Implementation of HACCP in the risk management of medical waste generated from endoscopy

Medical waste poses health hazards, increases the environmental load and is costly to dispose of. To solve the above problems, we applied the hazard analysis and critical control point system (HACCP) to the management of wastes generated from endoscopy. First, the wastes in three hospitals were quantified. The number and weight of waste per case differed significantly among the three hospitals. Second, HACCP was applied to the endoscopy unit of Hospital X for a year. Wastes were segregated into five types and weighed. We found that 25.8% of ‘infectious waste’ was in fact ‘non‐infectious waste’ and ‘non‐infectious plastic waste’. The numbers of needles and needle caps did not correspond in two occasions (needle‐loss rate: 0.42%). Bacterial counts of the waste container were determined to investigate infection hazard. The counts were 0 cfu/cm² in all examinations except one occasion. The waste control manifests were reviewed, and all entries were consistent with the waste sent for disposal. In Hospital X where implementation of HACCP was attempted, reduction of environmental load and cutting of disposal cost are anticipated by changing the categories of waste segregation. The results suggest that hospital wastes should be managed more safely by HACCP.     

Health and Environmental Consciousness

Abstract

A serious diversification of Greek consumers' food buying behavior can be observed during the last decade. Following similar trends worldwide, an important percentage of Greek consumers have been oriented to quality food products of higher added value. This value is delivered through the implementation of various certification strategies and the use of different communication messages. A study of the procedure through which Greek consumers evaluate a variety of quality certification schemes is, hence, necessary and valuable. In the present survey, a stratified sample of urban consumers is used with the objective to analyze their attitudes toward the organic label and the HACCP and ISO14000 certification schemes separately. The study evolves around the assumption that purchasing of organic, HACCP or ISO14000-certified food products expresses consumers' health and environmental consciousness and reflects the food industry's ethical concern.     

保障水产品质量安全的思路与建议

本文从水产品药残的原因分析、规范使用渔药、建立健全水产品质量安全体系建设等方面,提出确保水产品质量安全的思路与建议.     

The catering industry as a source of campylobacteriosis in Europe—A review

Thermotolerant species of Campylobacter are the causative agents of the human illness called campylobacteriosis. The number of confirmed cases of human campylobacteriosis in the European Union followed a significant increasing trend in the period 2008–2012, and continued to be the most commonly reported zoonosis with 214,779 confirmed cases in 2013; the notification of human campylobacteriosis is today mandatory in most European Member States. Recent reports from the European Food Safety Authority have identified catering (catering services, restaurants, hotels, pubs, bars) as the most frequently reported setting for Campylobacter infection (EFSA and ECDC, 2015). As can be evinced from the analysis of the scientific literature, the quality of raw meat has been identified as a parameter of fundamental importance, but the contribution of incorrect food handling procedures is by no means negligible. In fact, poor hygiene during poultry meat preparation as well as inadequate cooking and cross-contamination between raw meat and ready-to-eat food were found to be the main causes for the spread of campylobacteriosis related to the catering industry.